Almond Croissants
Adapted from Chocolate and Zucchini
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4 large day old croissants
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2-3 tablespoons flaked almonds
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1 tablespoon icing sugar
For syrup
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1/2 cup water
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1 tablespoon caster or superfine sugar
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1.5 tablespoons light rum (optional)
For almond filling
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1/2 cup sugar
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2/3 cup ground almond meal
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a pinch of salt
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50g (1/2 stick) unsalted room temperature butter, diced (take it out the night before if you need to or blitz it in the microwave on very low for a very short time if you need to)
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1 egg
Note:You can make the syrup and the crème d'amandes up to a day in advance: transfer into separate airtight containers, and refrigerate.
Step 1 - Prepare the syrup: combine water, sugar and the rum (if using) in a saucepan. Bring to a slow boil over medium heat, and simmer for a minute, stirring to dissolve the sugar. Remove from heat, transfer into a shallow soup plate, and let cool completely.
Step 2 - Prepare the almond filling by combining 1/2 cup sugar, the almond meal and the salt in a bowl and mix until combined. Add the butter, and mix again until well mixed. Add in the eggs and mix until creamy.
Step 3 - Preheat the oven to 180° C (350° F) and line a cookie sheet with parchment paper. Dip a croissant into the syrup, coating both sides and the ends well - the croissant should be quite moist. Slice horizontally like you would for a sandwich (I sliced the back as that seemed easiest), and place on the cookie sheet. Spread the inside with about two tablespoons almond filling, and place the top back on. Spread the top with another tablespoon of almond filling, and sprinkle with sliced almonds. Repeat with the remaining croissants and filling.
Step 5 - Put into the oven to bake for 12 to 15 minutes, until the almond cream is set and golden. Transfer onto a cooling rack, dust with confectioner's sugar, and serve, slightly warm or at room temperature. They will keep for a day. If you can resist them!